Description
This recipe for Asian Meatballs with Yakisoba combines tender oven-baked beef meatballs with flavorful stir-fried vegetables and perfectly cooked Yakisoba noodles tossed in a honey sesame sauce. The dish delivers a balanced blend of sweet, savory, and umami flavors, accented by ginger, garlic, and sesame oil, making it a delicious and satisfying meal with a hint of Asian flair.
Ingredients
Scale
Meatballs
- 1 egg
- 12 Ritz or Saltine cracker crumbs (or scant ½ cup panko breadcrumbs)
- 4 green onions, minced
- 2 cloves garlic, minced (or ½ teaspoon garlic powder)
- ½ tablespoon freshly grated ginger (or ½ teaspoon ground ginger)
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon toasted sesame oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound lean ground beef
Noodles and Vegetables
- 1 (17.76 oz) package Fortune Yakisoba Noodles
- 1 tablespoon neutral, high smoke point oil (peanut, canola, or vegetable oil)
- 1 red bell pepper, sliced into strips
- 1 large carrot, cut into matchsticks
- 2 green onions, chopped ¼-inch, white and green parts separated
- 1 cup snap peas
- 1 tablespoon freshly grated ginger (or 1 teaspoon ground ginger)
- 3-4 cloves garlic, minced (or ¾ teaspoon garlic powder)
Honey Sesame Sauce
- 1 seasoning packet from Fortune Yakisoba Noodles
- â…“ cup honey
- 3 tablespoons low sodium soy sauce
- 3 tablespoons ketchup
- 1 ½ tablespoons oyster sauce
- 2 teaspoons rice wine
- 2 teaspoons Asian chili sauce, more or less to taste
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch
For Garnish
- Sesame seeds (optional)
Instructions
- Make Meatballs: Preheat your oven to 400°F and prepare a baking sheet lined with foil or parchment paper. Place a baking rack on top and spray it with cooking spray to prevent sticking. In a large bowl, whisk together all the meatball ingredients except the ground beef until fully combined. Add the ground beef and gently toss by hand until evenly mixed. Using a small cookie scoop (about 1 ½ tablespoon), shape the mixture into uniform meatballs and arrange them on the prepared rack, ensuring they don’t touch.
- Bake Meatballs: Bake the meatballs at 400°F for 18-22 minutes or until they reach an internal temperature of 160°F and are fully cooked through. Remove from oven and set aside.
- Cook Noodles: While the meatballs bake, bring a large pot of water to a boil. Once boiling, turn off the heat and add the Yakisoba noodles. Gently stir with chopsticks to separate the noodles and avoid overcooking; this should take about 1 minute. Drain the noodles in a colander and rinse under cold water. Let them drain very well and then drizzle with toasted sesame oil to keep them from sticking. Set aside.
- Make Honey Sesame Sauce: In a small bowl, whisk together the seasoning packet, honey, low sodium soy sauce, ketchup, oyster sauce, rice wine, Asian chili sauce, toasted sesame oil, and cornstarch until smooth. Set the sauce aside to use later.
- Stir-Fry Vegetables: Heat 1 tablespoon of neutral oil in a large cast iron or stainless steel skillet over medium-high heat. Once the oil is hot, add the bell peppers, carrots, and the white parts of the green onions. Stir-fry these for about 2 minutes until they begin to soften. Then add the snap peas, minced garlic, and grated ginger. Stir-fry for an additional minute, adding a splash more oil if the pan looks dry.
- Combine Sauce and Noodles: Pour the prepared honey sesame sauce into the skillet with the vegetables and stir to combine. Bring the mixture to a simmer and cook for 1 minute, allowing the sauce to thicken slightly. Add in the prepared noodles, tossing everything to coat the noodles evenly and warm through, roughly 1 minute. Remove from heat.
- Add Meatballs and Serve: Gently fold the baked meatballs and the green parts of the chopped green onions into the skillet with noodles and vegetables. Toss lightly to combine all components. Garnish with sesame seeds if desired and serve immediately.
Notes
- Be careful not to overcook the noodles when boiling, as they will continue to cook slightly when stir-fried.
- Feel free to swap ground beef for ground turkey or chicken for a leaner option.
- Adjust the amount of chili sauce to your preferred spice level.
- If you don’t have a baking rack, place meatballs directly on foil/parchment but turn halfway through cooking to brown evenly.
- Panko breadcrumbs can be used in place of cracker crumbs for a lighter texture.
- Let the meatballs rest for a few minutes after baking for juicier results.
